Showing posts with label Bistro. Show all posts
1 June 2015
Enoteca Laura, Kagurazaka (エノテカ ラウラ 神楽坂), Tokyo
The Italian but very Japanese flavour dishes.
This Italian bistro is located near the shrine Akagi in upper Kagurazaka. They have just eight tables in the hall. The friendly three staffs will welcome you.
They cook the dishes from Japanese food. The seafood were come from Noto, Ishikawa and the meat, they served jibies(wild game) in winter season, were come from all over Japan. The canal was come from Kagoshima, the dear was come from Hokkaido and the beef was come from Iwate. The vegetable were come from Kamakura. The dishes were served with Japanese seasonal ingredients.
The Pasta and risotto are also nice. The rice keep a little bit hard in rice core. The sauce was wonderful with the essence of shrimp.The shell of shrimp was grilled till given crispy. The flavour, sweetness and texture of the shrimp will be satisfied with your sense.
They present the a la carte on the black board in Japanese. But the floor staff may be able to speak in intermediate Italian. He will coordinate the course for you(Usually Japanese like to share and change the course on the table.)
In the early summer season, the fish named Isaki or striped pigfish was lovely. Some chef called this kind of fish as the black fish. The skin of Isaki is black. The flavour was very nice like Islay malt smokiness and seashore smell. The meat was very sweet and juicy. The grilled Isaki with sea salt and Somen noodle (vermicelli) were a common feature of my family in the early summer time in my childhood.
This Italian bistro is located near the shrine Akagi in upper Kagurazaka. They have just eight tables in the hall. The friendly three staffs will welcome you.
They cook the dishes from Japanese food. The seafood were come from Noto, Ishikawa and the meat, they served jibies(wild game) in winter season, were come from all over Japan. The canal was come from Kagoshima, the dear was come from Hokkaido and the beef was come from Iwate. The vegetable were come from Kamakura. The dishes were served with Japanese seasonal ingredients.
The entrance
The seasonal salad of the early summer
In the early summer season, the fish named Isaki or striped pigfish was lovely. Some chef called this kind of fish as the black fish. The skin of Isaki is black. The flavour was very nice like Islay malt smokiness and seashore smell. The meat was very sweet and juicy. The grilled Isaki with sea salt and Somen noodle (vermicelli) were a common feature of my family in the early summer time in my childhood.
Grilled Isaki
They will serve so delicate Italian dishes as the real Japanese traditional dishes with well selected Italian wine. One of the best Italian in Tokyo as Attore Ginza.
Enoteca Laura
3-7 Akagi Motomachi Shinjuku-ku Tokyo, Japan
+81-3-6265-3545
Tuesday to Sunday
lunch and dinner
15 April 2015
Juyu-ken, Kanazawa(自由軒 金沢), Ishikawa, Japan
Bistro
,
Far East
,
Japan
,
Kanazawa
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This modern and Western style bistro
was located in the Higashi cha-ya town. There was a public bath, named
Higashi-yu located in front of this bistro two years ago.
This bistro served very classical
western but Japanese style food like Ton-katsu(flied pork), Ebi-furai(エビフライflied
shullinp) or Bifuteki(ビフテキ Beef steak). After Meiji period, a
lot of western food w
ere introduced to Japanese people and got a part in the variation of the Japanese family foods. Each family has something mother’s curry and rice, Ton-katsu or spaghetti. This bistro served very popular dishes but essential Japanese western foods.
ere introduced to Japanese people and got a part in the variation of the Japanese family foods. Each family has something mother’s curry and rice, Ton-katsu or spaghetti. This bistro served very popular dishes but essential Japanese western foods.
The sandwiches are very popular
among the ladies who live or have the Japanese traditional culture practice as
Shinobue, Cha-do or Ka-do in the cha-ya town. They order the sandwiches after
the practice and enjoy the meal with their teacher. A piece of sweet egg
sandwich and Japanese traditional culture, I had smiled this story from the
lady who served at Yamano-o.
The egg sandwiches were soft
Tamago-yaki(like omelet) with sweet soy source in the bread. The
Katsu-sandwiches are also lovely, Katsu with filled with the demi gras source
on the Koromo is very juicy taste. You are able to take away of these menu.
On my last visiting, I have enjoyed
the Bifu-teki-donn(the Beef steak on the rice). The balance of demi gras
source, medium cooled beef and rice was the real Japanese-western food style.
I have never seen the western
country people in this bistro. I would like to hear their opinion of our
traditional Japanese-western food.
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